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Sausages belong to the widest range of meat products available in a wide variety of species and with various commercial names. The aim of this paper is to monitor the influence of two starter cultures on the color and lipid oxidation of industrially produced Macedonian traditional sausage. The research covered three variants: Variant 1: Control variant (conventionally produced Macedonian traditional sausages using nitrite salt and powdered acerola); Variant 2: Macedonian traditional sausages where the basic formulation was enriched by addition of starter culture CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola; Variant 3: Macedonian traditional sausages where the basic formulation was enriched by addition of starter cultures CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) and BLC-78 (Pediococcus acidilactici + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola. The lightness of the color (L*) continuously decreases in the control variant, resulting in a loss of color in the specified time interval. This phenomenon is not observed in the samples from variant 2 and variant 3. On the 4th day of production, variant 2 and variant 3 have statistically significantly differences (p<0.05) for redness value, compared to the control variant. From the aspect of retaining the values for redness (a*) and the yellowness (b*), better effect showed the starter culture CS-300. Thus, the samples of this variant showed better values for total color change (ΔE) and color saturation (C). The lowest TBA value was determined in the variant 2, and the highest TBA value was determined in the variant 3. According to the obtained results, with the use of the starter culture CS-300 good quality of the sausages is achieved. At the same time a safe product is obtained where the use of nitrite salt is completely eliminated.
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